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Eggplant Pockets Recipe

Judy White know how to use up the bounty of her Hawesville, Kentucky garden. She sautes chopped veggies in a blend of seasonings, then stuffs them into pita halves. "These sandwiches are an ideal way to take advantage of home-grown harvests," Judy says.

TOTAL TIME: Prep: 25 min. Cook: 10 min.YIELD:8 servings

Ingredients

1 large eggplant, cubed

1 cup chopped sweet red pepper

2 celery ribs, chopped

1 cup shredded carrots

1 cup chopped zucchini

1/2 cup chopped onion

1/4 cup olive oil

1 cup chopped tomatoes

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 garlic clove, minced

1 teaspoon salt-free seasoning blend

1/2 teaspoon salt-free lemon-pepper seasoning

1/4 teaspoon dried basil

1/8 teaspoon cayenne pepper

8 pita pocket halves

Directions

1.In a large saucepan, plate 1 in. of water and eggplant; bring to a boil. Reduce heat; cover and cook for 2-3 minutes or until tender. Drain and set aside.

2. In a large skillet, saute the red pepper, celery, carrots, zucchini and onion in oil for 6-8 minutes until tender. Stir in the tomatoes, vinegar, lemon juice, garlic, seasonings and reserved eggplant. Cook, uncovered, for 10-15 minutes or until vegetables are tender. Spoon into pitas.
Yield: 8 servings.